Prep Vegetables: Place sliced zucchini on a paper towel, sprinkle with half the salt, and let sit for 10 minutes. Wipe completely dry to remove excess moisture.
Preheat: Preheat the oven to 375°F and lightly grease a 9x13 baking dish with olive oil.
Bread the Meat: Whisk the egg in one bowl. In another, combine almond flour, parmesan, garlic powder, oregano, pepper, and remaining salt. Dip chicken cubes into the egg, then toss in the dry mixture until coated.
Layer: Arrange the dry zucchini in the baking dish and drizzle with remaining olive oil. Place the breaded chicken evenly over the top.
Bake: Bake uncovered for 25 minutes. Remove, sprinkle evenly with mozzarella cheese, and bake for another 10 minutes until golden and bubbling.
